Definition: Mondage

Viticultural work carried out in May, consisting of removing branches that are not bearing grapes (known as gourmands in French-speaking Switzerland and chausserons in Bordeaux). Today, mondage is supplemented by green harvesting, which takes place in June, after flowering and fruit set, allowing the optimal fruit load to be left on the vine to be estimated. This is a delicate task that must be carried out in accordance with the authorised yields or the desired quality of the vintage. It is all the more delicate because it is impossible to predict the damage that may be caused by hail, grey rot and other ravages.